Coriander & Thyme Glazed Carrots

1. Trim the carrots, peel them and then slice in half to make 2 finger-length chunks. Slice them into 6-8 batons each. Pick the thyme leaves off their woody sprigs. Dice 50g butter.

2. Place a deep, wide frying pan on a medium heat. Add the coriander seeds and toast for 2 mins, shaking the pan, till they pop and start to smell aromatic.

3. Turn the heat down to low. Add the carrots and thyme. Pour 150ml water into the pan. Add the diced butter. Season with salt and pepper and gently stir to mix.

4. Turn the heat up to high. Pop a lid on the pan (or use a baking tray) and bring to the boil. When it’s boiling, turn the heat down to medium. Simmer for 10-15 mins, stirring occasionally, till most of the liquid has evaporated and the carrots are just tender.

5. Take the lid off and simmer for 2-3 mins till the liquid has thickened. The carrots should be cooked through but still with some bite. A knife or skewer should slide in easily. Taste and add more salt and pepper, if needed.

6. Transfer the carrots and their liquid to a serving dish. Serve straight away.